Chicken Caesar salad jars

Ingredients

• 250g Qukes^® baby cucumbers, sliced
• 250g Grape Tomatoes, sliced
• 1 bunch coloured dutch carrots*, trimmed, scrubbed, halved lengthways
• 1 green baby cos, trimmed
• 1 red baby cos, trimmed
• 3 chicken breast fillets
• 3 tbs olive oil
• 1 garlic clove, crushed
• 1 dijon mustard
• 1 tbs extra virgin olive oil
• 60g parmesan, finely grated
• 1 small baguette, thinly sliced
• 4 eggs
• 1 cup caesar salad dressing

Method

1. Preheat oven to 180°C, fan forced. Brush chicken with a little amount of olive oil and season. Heat a frying pan or barbecue plate over medium-high until hot. Add chicken, cook each side for 3 minutes. Remove to an oven tray and transfer to the oven. Roast for 5 minutes or until cooked through. Set aside for 10 minutes then thinly slice.
2. Add the garlic to the remaining oil then brush over both sides of sliced bread. Put bread onto oven tray in a single layer and bake for 8-10 minutes or until light golden. Set aside to cool.
3. Put the eggs in a small saucepan and cover with cold water. Bring to the boil, stirring to centre the egg yolk. Reduce the heat to medium. Simmer for 4 minutes. Refresh under cold water. Peel and slice the eggs. Roughly chop 6 green and 6 red baby cos leaves.
4. Whisk dressing, mustard and olive oil together. Season. Spoon 2-3 tablespoons of dressing into the base of each jar. Divide the carrots, tomatoes, qukes® baby cucumbers, cos, egg, chicken and parmesan into six portions, then layer them into the jars. Secure the lid. Keep in the fridge for up to 6 hours. Serve with croutons and extra parmesan if desired.

Tip- If you don’t want to make the salad in the jars, simply toss all the ingredients together in a large bowl. Spoon over the dressing them scatter over the croutons to serve.

Tip- Hatters Coloured carrots available at Coles or Purple Dutch Carrots/Orange Dutch Carrots available in your favourite store